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Crusted olives


Yes, I know, you can't tell that they are olives but it's already a long time since I managed to take a photograph of them…

I found this very easy and clever recipe on the Pappa e Cicci blog. In reality the recipe seems to be quite well known and dated but it completely escaped me. And luckily I noticed it! These crusted olives are really delicious, tasty just right, perfect to accompany a beer or a glass of wine while waiting for dinner. In our case we brushed them before lunch because the scent in the kitchen was such that it was difficult even for me to resist tasting them during the photos (and in fact, with the excuse of showing the inside, I bit into a couple of them but didn't they were beautiful and therefore…). To present them I put them in a bowl from Ramina's new collection, the little snail is cute, right? 🙂

All I have to do is tell you to make them if you are a lover of olives like me, unless you already know them and then you will have to share the enthusiasm for this recipe;) I bring you Katia's text, with a few very small changes. She had taken the recipe from Paoletta who in turn met her through Nadia… A hug to everyone and with a little advance I wish you a good weekend!


  • 20 pitted green olives
  • 50 gr farina
  • 30 g parmesan cheese aged 24 months
  • 30 g butter
  • 2 tablespoons of cold water

Mix the flour with the soft butter in the mixer or mixer until it forms crumbs. Add the spoons of cold water and the parmesan. Leave to rest in the refrigerator for 30 minutes.
Take a small amount at a time from the mixture, flatten it with your fingers on the lightly floured board and wrap it around an olive very drythen rolling everything in the palm of your hand to coat the olive well.
When they are all ready, arrange them on a baking tray covered with baking paper, let them rest in the fridge for at least 2 hours, even half a day, this helps to maintain their shape during cooking. Then bake at 170° fan for about 10'/12' or until completely golden.

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